Craving comfort food? Reach for precooked polenta, cornmeal that's been simmered until it's thick and creamy, then cooled to firm it up. Try it tonight as a lower-cal, lower-carb alternative to pasta. Add steamed broccoli or a salad—and dinner's done.

1. Heat a bit of oil in a large nonstick grill pan or skillet over medium-high heat.

2. Cut a 1-pound polenta roll into 12 slices.

3. Cook slices until lightly browned on both sides, about 15 minutes in all.

4. Remove pan from heat and sprinkle polenta with about 1/2 cup of cheese.

5. Cover with a lid or foil to melt the cheese.

6. Meanwhile, brown 1/2 pound of beef in another pan. Add about 2 cups of pasta sauce, heat through, and season with salt and pepper to taste. Put the sauce on 4 plates. Top with the polenta and sprinkle with 1/4 cup of cheese. (Serves 4.)